Best Cavatelli With Gorgonzola And Cherry Tomatoes Recipes

Roasted Tomatoes with Garlic, Gorgonzola and Herbs image

Provided by Giada De Laurentiis

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 375 degrees F.
Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

Cavatelli with Arugula and Tomatoes image

Yield serves 6

Number Of Ingredients 10

3 cups (about 1 pound) ripe cherry tomatoes or ripe plum tomatoes, rinsed
1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta pot
1/4 cup extra-virgin olive oil, plus more for finishing
4 plump garlic cloves, sliced
1/4 teaspoon peperoncino flakes, or to taste
1 pound cavatelli, strascinate, or orecchiette, preferably from Puglia (see Sources, page 340)
1 pound fresh, tender arugula, rinsed and drained
1/2 cup freshly grated Canestrato Pugliese (see box, page 319) or Pecorino Romano
A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta
A heavy-bottomed skillet or sauté pan, 14-inch diameter

Steps:

Cut the cherry tomatoes in half, or, if using plum tomatoes, cut them into 1/2-inch chunks, to have 3 cups of cut-up fresh tomato.
Start heating 6 quarts of water with 1 tablespoon of salt in a large pot.
In the big skillet, heat the 1/4 cup olive oil, sliced garlic, and peperoncino over medium-high heat, stirring, until the garlic is sizzling and starting to color. Pour in the cut tomatoes, season with a teaspoon salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3 or 4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
When the pasta water is boiling, stir in the cavatelli or other pasta. Return to the boil, and cook for 7 to 8 minutes (or 6 minutes less than time indicated on the package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
Meanwhile, bring the cut tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.